Blueberry & White Chocolate Scone Recipe w Lemon Glaze
A quick morning tea that can be ready in 30 minutes!
Ingredients
- 450 gm self raising flour
- 2 Tbs caster sugar
- 30 gm butter
- 310 gm milk
- 90 gm blueberries must be frozen
- 115 gm white chocolate bits
Lemon Glaze
- 1 cup icing sugar
- 2 tsp lemon juice
- 1 zest of one lemon
- 2 tsp water or as needed
Instructions
- Preheat the oven to 180-degree celsius.
- Place baking paper on a tray.
- Place flour, sugar and butter in TM bowl. Combine 20 sec/Speed 7.
- Scrape down the bowl.
- Add berries and chocolate chips. Mix 15sec/Speed 2.5.
- Scrape down the bowl.
- Add the milk to the dry ingredients. Combine Knead 35sec.
- Flour the bench and hands. Tip dough onto the bench and form into a round circle.
- Transfer the dough to a baking sheet. Cut the circle into wedges and separate the wedges slightly.
- Bake for 25 minutes or until golden.
Lemon Glaze
- Combine the glaze ingredients in a bowl.
- Mix until smooth. Add more water if necessary.
- Use a spoon to drizzle glaze over the cooled scones.
Notes
Handle the dough as little as possible to ensure a light scone mixture.
Tried this recipe?Let us know how it was!
